Seafood Pasta Salad - cooking recipe

Ingredients

1/2 c. olive oil
2 Tbsp. raspberry vinegar
1 tsp. shallots, minced
1 tsp. garlic, minced
2 Tbsp. or more chopped basil
1 tsp. salt
1 tsp. Dijon mustard
1/2 c. chopped red onion
1/2 c. finely sliced celery
1/2 c. chopped Italian parsley
1 c. seeded and chopped Roma tomatoes
1/2 c. English (thin skinned) cucumber, halved lengthwise and sliced
1 c. crabmeat
1 c. bay shrimp
1 lb. linguine or spaghetti, cooked
2 c. mayonnaise
4 tsp. curry powder
1/4 tsp. garlic powder
4 Tbsp. sour cream
2 (12 1/2 oz.) cans tuna (oil or water packed), drained
2 (10 1/2 oz.) pkg. frozen peas, thawed
2 c. chopped celery
2 (8 oz.) cans water chestnuts, drained and chopped
2 c. chopped fresh pineapple
5 oz. can chow mein noodles
16 small artichokes

Preparation

Mix mayonnaise, curry powder, garlic powder and sour cream together in medium bowl.
Coarsely flake tuna in a large bowl.
Add peas, celery, water chestnuts and pineapple.
Toss lightly with dressing.
May be refrigerated overnight.
Cook artichokes; remove core and stuff with tuna salad.
Right before serving, toss chow mein noodles into salad.
Serves 14 to 16.